Is there a brisket vs. tri tip competition? The truth is, these are different cuts of beef and each has its own appeal, so I’m daring you to try both! With that said, let’s see what sets them apart and the best ways to cook them.
Are you torn between having brisket or a tri-tip for your next get-together with friends? In this article, we’ll talk about which meat cut will give you more options for cooking and the texture and flavor differences.
Find out which of the two meat cuts will win the hearts of your guests and make you an instant home cook winner.
Brisket vs. Tri-Tip: How Are They Different?
Can’t figure out how a tri-tip differs from a brisket? Spot the difference between the two by learning more about these beef cuts.
They are both cuts of beef, each having different ratios of meat, fat, and connective tissue. Brisket and tri tip also have unique shapes and sizes, the latter one being the smaller cut.
What Is Brisket?
Brisket is a cut of meat from the cow’s lower chest, between the shoulder and the stomach. The cow always uses these groups of muscles. As a result, this cut is firmer and has more connective tissue, making it ideal for slow cooking.
When you go to your local butcher or farmer’s market to buy brisket, you’ll find that they can sell it separated into two parts: the flat cut and the point cut.
The flat is thinner and leaner and has less marbling present. It also has less connective tissue in it. This part isn’t a favorite of many as it quickly dries out during the long cooking process.
The point is that the thicker and fatter portion with more connective tissues and fat makes it a desirable cut. It has a particular texture and flavor when smoked.
Brisket is excellent for long cooking processes at low temperatures, like smoking and braising. These allow the meat to become tender as the heat breaks down the fat and connective tissues, giving it its distinct, rich flavor.
The only downside with brisket is that it can shrink in size during the trimming and long cooking process.
Using a slow cooker, oven, or indirect heat on a grill, you can cook brisket cuts and turn them into sumptuous meals. Briskets are perfect for pot roasts, beef stews, or even barbecue.
Our smoked brisket using the Texas Crutch method turned out fantastic and this is a super easy way to make sure you get the perfect results!
Instant Pot brisket is another way to prepare this cut of meat without breaking a sweat and it’s wonderful for tacos, sandwiches, soups, dips, and casseroles.
What Is Tri-Tip?
The tri-tip comes from the sirloin’s lower section, towards the cow’s rear. It comes in a distinct triangular shape, hence the name. It’s lean and relatively smaller than the brisket cut, which contains more fat caps.
Moreover, this unique cut has noticeable white lines that run through the meat. The white lines are tensor fasciae latae muscle, a sheet of connective tissue that makes the beef chewy but flavorful.
Tri-tip is sold as an entire triangular cut directly from the sirloin, or you can have it sliced into steaks. This cut is exceptionally flavorful and surprisingly tender, especially when cooked right.
Many consider tri-tip to be a steak. Some people even describe it as being similar to a T-bone steak.
Beginners will have little to no trouble when cooking tri-tip. You can cook it over a high temperature in less than an hour, and you’ll be able to enjoy its goodness. The key is to serve it medium-rare.
The only downside with tri-tip is how expensive it can be. It’s usually twice the price of a brisket per pound because it’s leaner and has better meat quality.
This delightful cut of meat is luxurious but doesn’t dwindle a considerable size after all the trimming and cooking process, unlike the brisket. You just have to prepare for its price hike during the grilling season because it’ll cost you more!
Brisket vs. Tri-Tip: Key Differences
Did you know that in 2017, an average American ate around 25.8 kilograms of beef annually? According to WorldAtlas, beef consumption rose by fifteen percent.
It’s projected that beef will become more popular over the years due to the variety of mouthwatering dishes you can make with it. No wonder specific prime beef cuts, like brisket and tri-tip, are selling like hotcakes.
If you’re still undecided about going for brisket or tri-tip, here are a few critical differences between the two to help you out.
Meat Cut and Size
Brisket and Tri-tip cuts differ because they are from two parts of the beef carcass.
- The prime difference between brisket and tri-tip is the meat cut. Brisket is a flat cut taken from the foreleg, while tri-tip is a triangular cut taken from the lower section of the sirloin portion.
- Brisket is a large cut of meat weighing around 8-20 pounds, while tri-tip is lean, weighing only around 4-6 pounds.
Meat Quality
The origin of the cut will determine how much muscle and fat content it will have. In other words, although brisket and tri-tip cuts come from the same animal, they have different qualities because they come from different parts.
- The brisket has more fat than the tri-tip.
- Tri-tip has a lower fat content compared to other meat cuts.
- Since brisket consists of more fat and less muscle, it is often tender when cooked right, while the tri-tip can get a bit tough because it’s leaner.
- When it comes to fat content, you can find heavy marbling in brisket compared to tri-tip.
- Tri-tip cut is lean and has a lesser fat cap (around 9%–12% when untrimmed and 7%–9% when trimmed) than brisket with a thick fat cap (20%–30%).
People say that the fat cap is the tastiest part of the beef cut. For these reasons, many prefer brisket over tri-tip with the generous fat marbling and meat cap.
Prepping
The outcome of your dish will significantly depend on how you prepare your beef cut.
Deciding how and where to source your beef cut is crucial in making a good dish that will stand out and leave your guests wanting more.
Choosing The Brisket
Buy your brisket from a trustworthy butcher who will provide quality meat. Remember to look for that fat marbling, a flat and even meat, and a trimmable fat cap.
You want the fat to prevent the meat from drying out throughout the long cooking process.
Go for prime or choice briskets to make choosing more manageable and to get the best quality.
Choosing The Tri-Tip
You can buy tri-tip from your trusted butcher, trimmed or untrimmed. Depending on what you plan to cook, you can also request to have it in tri-tip steaks.
Remember that tri-tip is tender compared to brisket; thus, it will not cook the same. You don’t have to cook it low and slow like the brisket. You just need to cook it quickly over a high temperature to seal the moisture.
Tri-tip requires less time when it comes to preparation and resting. Its small size means less preparation and cooking time, unlike the brisket.
So, if you have less time to cook and more money to burn, the tri-tip might be your better option.
Smoked tri-tip is excellent because of the short cooking time and minimal prep. It will be ready in about an hour and the quick sear at the end of the smoking process will seal in those yummy juices so you can enjoy extremely tender meat.
Cooking Method
Different meat cuts would require a specific method of cooking that will bring out its best. You can enjoy the meat quality much more when you cook your meat cuts accordingly.
- Brisket is usually slow-cooked over low heat (around fourteen hours), while tri-tip is cooked quickly over high heat (under thirty minutes).
- Brisket is best for smoking and braising, while tri-tip is best for quick grilling over a fire.
- Tri-tip is easier to cook for beginners, whereas brisket requires more level of expertise, especially in smoking meat.
- Cook brisket with an internal temperature of 210°F for tender texture, while tri-tip should have an internal temperature of 140°F for a medium-rare outcome.
- You can enjoy your brisket when it’s cooked well done, while tri-tip is best-served medium-rare.
- Brisket will have that signature melt-in-your-mouth tenderness, while tri-tip will have that distinct bite and juiciness similar to a steak when both are perfectly cooked.
If you overcook brisket, it’ll give it a dry, leathery texture, and no one wants to eat a chewy piece of meat!
If you don’t get it right the first time, there’s no need to fret. You may have to do a few more practice runs before becoming a pro. Remember, cooking is a skill that requires patience.
Availability
Brisket is the most popular beef cut, and you can get it at almost any butcher or grocery store. Tri-tip, however, is more challenging to find.
You might be surprised to know that back in the day, people didn’t know about tri-tip until the 1950s. Years ago, butchers thought it was useless to display something they could only offer at a limited number since there’s only one tri-tip cut per side of beef.
So, they’d ground the tri-tip cuts for meat burgers or cut them smaller for meat stews instead.
Cost
In terms of price, brisket is more affordable compared to tri-tip. You can purchase a brisket for four dollars per pound for lower-grade beef.
So, if you’re looking to splurge, then tri-tip is the way to go. It’s generally more expensive, costing around twice the price of a regular brisket.
For example, you can get Wagyu brisket for around fifteen dollars per pound, while a Wagyu tri-tip costs thirty dollars per pound.
Moreover, the price of tri-tip can go even higher during the grilling season. Imagine how much you’d be paying if you were to prepare a Wagyu tri-tip during your cookout!
The thing with brisket is that it results in less meat after it cooks. It loses around thirty percent of its weight and volume after trimming the fat and the cooking process. So, you’ll end up paying more money for less meat.
On the other hand, tri-tip results in more meat, especially if you purchase a trimmed one, which seems fair for its price.
What Dishes Can I Make With Brisket?
Can’t decide what meal to prepare with your beef briskets? Remember that the key to a perfect brisket involves a low and slow cooking style.
However, leaving your meat cooking slowly for long hours at a specific temperature is not enough. Some level of expertise is still required to achieve the ideal texture of the meat.
It’ll ensure melt-in-your-mouth tenderness after a long cooking process. The process may be long, but the wait will be worth it!
Since there are so many amazing brisket leftover recipes, it’s worth making more and storing it in the fridge or freezer. Brisket reheats well, so you shouldn’t have any issues with that, even if it’s just part of a dish.
In fact, there are some recipes using brisket leftovers that are effortless. If you’re having a busy day or you just want to spend more time relaxing, go for brisket nachos, brisket twice baked potatoes, or brisket grilled cheese.
Even on its own, smoked brisket is highly enjoyable and you can pair it with your favorite side dish. If you’re wondering what to serve with brisket, options abound so check our favorite combos!
What Dishes Can I Make With Tri-Tip?
Remember, when grilling tri-tip meat, you have to let it rest. Many people forget about this step, and they slice it too early. It forces the meat to lose its juices, which compromises its flavor.
Be a little patient and let it rest for some time. Then, remove it from the grill and let the remaining heat continue cooking the meat while you transfer it to a cooling rack or plate.
Serving tri-tips to your guests will easily win their hearts, especially when they’re cooked to perfection.
Other than grilling and smoking, you can also cook tri-tip in the oven. Assuming you have the appliance, I wholeheartedly recommend you try the Air Fryer tri-tip.
This is an easy way to get that perfect medium-rare center and caramelized sear.
Slice it thinly and enjoy it in sandwiches, fajitas, and tacos, for a special treat!
Brisket vs. Tri-tip: The Verdict
The battle between which is the better beef cut seems to be unending. People have varying opinions and biases.
Yet, it all comes down to your preference when choosing which beef cut you should have. Both meat cuts have pros and cons, which you must seriously weigh.
Brisket cuts can be sourced almost anywhere and are cheaper all year round. They’re great for chili, casseroles, pot roasts, and stew dishes, but aren’t ideal when you’re short on time.
Tri-tip cut is more difficult to find and is twice the price of brisket. Nevertheless, this beef cut is high quality and healthier because of its lower fat content.
It also requires limited prepping and a shorter cooking time, which is ideal for beginners.
If you don’t mind shelling out more for quality meat to enjoy the tenderness of a T-bone steak, go for the tri-tip.
